Tyler's Country-Fried Steak with Uncle Ellis' Cornmeal Gravy

By markemilw

Tyler Brown, Capitol Grille, Nashville, Tennessee, Southern Living

JANUARY 2012

Ingredients

• 6 (6-oz.) top sirloin steaks, cubed
• 1 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 3 cups all-purpose flour
• 1 1/2 cups finely crushed round buttery crackers
• 6 tablespoons chopped fresh marjoram
• 3 large eggs
• 2 cups buttermilk
• Vegetable oil
• Uncle Ellis' Cornmeal Gravy

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

1. Sprinkle cubed steaks with salt and pepper. Combine flour, crackers, and marjoram in a shallow dish. Whisk eggs and buttermilk in a bowl.

2. Dip steaks in egg mixture; dredge in cracker mixture. Repeat procedure.

3. Pour oil to depth of 1 1/2 inches in a large heavy skillet. Heat to 325°. Fry steaks, in batches, 5 to 7 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Serve with gravy.